Prep time – 20mins
Cooking time – 60mins
Serves – 8
| Ingredients | Qty | Protein | Fat | CHO |
| Eggplant - 2 medium | 1kg | 10 | 2 | 29 |
| Tahini (unhulled) - 1/4cup | 60ml | 10 | 32 | 7 |
| Olive oil (extra virgin) - 2 tablespoons | 40ml | 0 | 19 | 0 |
| Lemon juice - 3 tablespoons | 60ml | 0 | 0 | 5 |
| Garlic - 2 cloves | 2 | 0 | 0 | 0 |
| Salt to taste | n/a | 0 | 0 | 0 |
| Paprika | n/a | 0 | 0 | 0 |
| Total per serve | 1 | 2.5 | 7 | 5 |
SERVES – 8
per Serve – main ingredients only: 90 cal / 380 kJ
for low FODMAP: omit garlic
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Preheat the oven to 200 degrees. Wrap the eggplant in foil and roast for 50 to 60 minutes, or until they are soft and collapse.
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Remove from the oven and allow them to cool.
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Scrap out the flesh into a strainer, leaving the skin behind. Allow the flesh to stand for 10 – 20 minutes to remove excess water.
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Place the eggplant, tahini, lemon juice, olive oil, garlic, and salt in a food processor and pulse until smooth.
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Transfer to a serving dish, sprinkle with paprika, and also chopped parsley if desired.
